Pour cooked and drained shells into a buttered 9x13 casserole dish. Pour sauce over shells. Mix a little if you have to, to spread the sauce, even out the shells. Sprinkle bread crumbs over top, put the pats of butter all over the top. Sprinkle with Lawry seasoning, lightly.

Bake at 350 degrees about 20-30 minutes or until top is slightly golden.

To reheat, sprinkle top with a little bit of water and bake at 350 about 20 minutes or until heated through.

1.In a large saucepan, bring water and bouillon to a boil, stirring to dissolve. Add the broccoli, onion, mushrooms, celery, garlic, salt and pepper; return to a boil. Reduce heat; cover and simmer until vegetables are tender but not mushy.
2.Dissolve corn starch in milk; add to the vegetable mixture, stirring constantly. Bring to a boil and boil until thickened.
3.Remove from the heat; stir in Swiss cheese and mayonnaise until cheese is melted. Fold in noodles and flaked tuna.
4.Pour into a greased baking dish. Mix bread crumbs with butter; sprinkle on top of casserole. Bake, uncovered, at 350F for 25-30 minutes or until heated through and bubbly.

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